This recipe transforms the elements of a classic Waldorf salad into a really elegant-looking appetizer. The Roquefort-stuffed Belgian endive spirals and walnut-oil flavored dressing are not hard to make, but the resulting arranged salad sure will impress guests.
For the salad:
3/4 cup Roquefort cheese
3 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
2 large Belgian endives
For the dressing:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper to taste
1/4 cup vegetable oil
2 tablespoons walnut oil
1 small shallot, minced
For the garnish:
2 tablespoons finely chopped toasted walnuts
4 fresh watercress sprigs
1/2 McIntosh apple
Combine the Roquefort, cream cheese, and butter in a food processor and blend until smooth. You should have about 3/4 cup.
To make the salad, cut 1/4 inch from the bottom of the endives and peel away the outer leaves. (Reserve the inner core for another use.) Spread each leaf with a 1/4-inch thick layer of the Roquefort mixture and press the leaves back together to reconstruct the shape of the whole endive. Wrap in plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
To prepare the dressing, whisk the vinegar into the mustard, salt, and pepper in a small bowl. Add the oils in a slow stream, whisking constantly until thick and emulsified. Stir in the shallots.
Spoon about 1 1/2 tablespoons of the dressing over the bottom of each of 4 chilled plates. Cut each endive into six 1/2-inch-thick slices. Arrange 3 slices overlapping on each plate. Sprinkle each with walnuts and garnish with a sprig of watercress. Cut the apple lengthwise into 12 thin slices. Garnish each plate with 3 of the slices. Drizzle with a small amount of the remaining dressing just before serving.
Phyllis Kirigin Says:
July 3rd, 2012 at 3:51 pm
Great recipe and lovely presentation. I will definitely make it. I think I might substitute Gorgonzola dolce for the Roquefort just because it is already creamy.
Sara Moulton Says:
July 5th, 2012 at 8:22 pm
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